Herb-Crusted Roast Beef - cooking recipe

Ingredients

4 1/2 - 5 lbs boneless rump roast
2 cloves garlic, minced
2 tablespoons Dijon mustard
2 tablespoons lemon juice
2 tablespoons olive oil
2 tablespoons Worcestershire sauce
1 tablespoon dried parsley flakes
1 teaspoon dried basil
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon dried tarragon
1/2 teaspoon dried thyme
2 1/3 cups water, divided
2 teaspoons beef bouillon granules
1/4 - 1/3 cup flour

Preparation

Put the roast with the fat side up, in an ungreased roasting pan.
Mix together the cloves, mustard, lemon juice, oil, and Worcestershire sauce; stir to mix well.
Pour over and evenly coat the roast.
In a bowl, add the next 6 ingredients; mixing well.
Rub herb mixture over roast.
Bake roast, uncovered, at 325 degrees for 1 3/4 to 2 1/4 hours or until desired degree of doneness.
Remove from oven and place roast on a warm serving platter.
Let stand for 10-15 minutes.
Add 2 cups water and bouillon granules to pan drippings.
Bring mixture to a boil.
Mix together flour and 1/3 cup of water; stirring until smooth; gradually add to pan.
Cook until bubbly and thickened, stirring constantly.
Slice roast and serve with gravy.